Class / Patent application number | Description | Number of patent applications / Date published |
099404000 | With conveyer | 17 |
20100107898 | MACHINE AND METHODS OF OPERATION FOR FRYING COMESTIBLES - An apparatus for preparing fried food chips includes a slicer for slicing whole foodstuffs into unfried chips, a cooking bath defined by a trough containing heated cooking medium, unfried chips being dispensed from the slicer into the cooking bath, the trough providing a cooking path, a submersion screen movable to receive the dispensed chips thereunder and moving along with the chips during at least a portion of the cooking to maintain the dispensed chips submerged, a motor system for mechanically communicating with and driving the submersion screen, and an output from the machine for receiving the cooked chips, wherein the cooking path is non-linear with portions disposed at a distance defining a central portion, and the motor system is mechanically connected with the submersion screen between the two cooking path portions in the central portion. A control system is provided for calculating production and a division of revenue based thereon. | 05-06-2010 |
20120060700 | ROTARY SCREW BLANCHER - A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end. | 03-15-2012 |
20120167779 | METHOD AND DEVICE FOR MULTISTAGE PRODUCT FRYING - A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product. | 07-05-2012 |
20130036919 | METHOD FOR CONTROLLING BULK DENSITY OF FRIED SNACK PIECES - A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling. | 02-14-2013 |
20130074703 | ROTARY SCREW BLANCHER - A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having a rotatable auger mounted in a compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and a solid, imperforate wall portion of an inner wall. One of the inner wall and the flight wall may include a perforated wall portion. A transition zone includes a moveable surface to contain food product while in use. | 03-28-2013 |
20130180411 | CONVEYING FRYING MACHINE - A conveying flying machine includes a conveying and frying device and a heat exchange device installed at a lower end thereof. An exhaust chamber is formed between the conveying and frying device and the heat exchange device. The exhaust chamber passes through the bottom of a shallow oil tank of the conveying and frying device to save the disposing space, and a burner installed on a side of the heat exchange device for heating the exhaust of combustion in the heating chamber. The exhaust is passed through a first exhaust end of the exhaust chamber and then discharged from a second exhaust end of the exhaust chamber for performing a secondary heating of the oil inside the shallow oil tank, so as to stabilize the quality of the deep fried food, ensure the heating of the shallow oil tank, and save energy. | 07-18-2013 |
20140311357 | ROTARY SCREW BLANCHER - A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit. | 10-23-2014 |
20140345478 | ROTARY SCREW BLANCHER WITH FLUID PASSAGE AND FLUID AGITATION - A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion. | 11-27-2014 |
20140366747 | FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT - A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. | 12-18-2014 |
20140366748 | FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT - A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. | 12-18-2014 |
20140373730 | CONVEYOR-BASED FRYING APPARATUS AND METHODS OF USE - A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber. | 12-25-2014 |
20150013550 | AUTOMATIC MEAL SERVING SYSTEM - An automatic meal serving system includes a conveyer module, a transporting module, a first food serving and heating module, and an ingredient serving module. The transporting module is located on the conveyer module for sequentially positioning a plurality of vessels on the conveyer module. The first food serving and heating module provides a variety of foods, heats one of the foods that is chosen, and feeds one of the vessels on the conveyer module with the heated food. The ingredient serving module is located beside the first food serving and heating module. The transporting module, the first food serving and heating module, and the ingredient serving module are sequentially located along the conveyer module. | 01-15-2015 |
20150020696 | ROTARY SCREW BLANCHER - A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end. | 01-22-2015 |
20150082997 | FRYER CABINET THERMAL OIL HEAT EXCHANGE - A hot oil fryer for continuous frying duty in continuous food process lines has a frame, a cooking channel carried by the frame, a conveyor through the cooking channel having an upper food product carrying-run and a lower return runs, a bed of elongated heat exchanger tubes inside the cooking channel for circulating a thermal fluid, and a combustion-fired thermal oil heater supported by the frame off the floor for heating the thermal fluid which is circulated through the bed of elongated heat exchanger tubes. Preferably the cooking channel is elongated, as also preferably is the combustion-fired thermal oil heater carried, which is laid down to extend along a horizontal axis underneath the cooking channel. The combustion-fired thermal oil heater is fed either fuel-oil or a fuel-gas for combusting therein. | 03-26-2015 |
20150101492 | INDUSTRIAL FOOD FRYER - A cooking tank | 04-16-2015 |
099405000 | For buoyant material | 2 |
099406000 | Fluid current | 2 |
20110011278 | AUTOMATED RACK/BASKET LIFTING SYSTEM FOR DEEP OPEN VAT FRYING SYSTEM - A racking system for a deep fryer, wherein the deep fryer contains cooking oil, the racking system includes a housing; at least one rack that carries a food product; an actuator operatively associated with the rack to raise and lower the rack within the housing. The system further includes a sensor that detects a property of the cooking oil; and a controller that receives a signal to initiate a cooking cycle based on the property and sends a signal to permit activation of the actuator to raise and lower the rack. | 01-20-2011 |
20130152801 | DEVICE FOR HEAT-PROCESSING CO-EXTRUDED SAUSAGES - The invention concerns a heat processing device ( | 06-20-2013 |